Monday, April 17, 2006

This buttercake recipe was given to me by my aunt. I have since shared this recipe with so many people and the feedback is always very good. I shall post this recipe as my first recipe posting in my own blog.

1. Preheat the oven to 160°C.2. Beat the butter with the caster sugar until white and fluffy. Add in eggs one at a time and mix well. Then add is vanilla essence and evaporated milk and mix well.3. Lastly fold in sifted flour into the butter mixture and mix well. Pour into a greased and lined cake tray and bake for about an hour.

Lee Lee, I made this cake and it was delicious. My dh and I love it! Thank you so much for sharing this recipe. I have a question. After baking, the top of my cake was light yellow and not golden brown. I was afraid to bake longer as the inside was cooked. Is this normal? Thank you.

Yes. My bb is coming to 13 months old. Very active and restless! haha! he's really a handful. Luckily my daughter is able to help me for a while, so that I can bake some cupcakes. Whenever I see your bakes, it always make me drools. Thanks again.

I tried ur buttercake recipe a couple days ago. Wow,its reaaaaa....lly good! Taste A+ , texture A+ , not too oily, not too sweet. Just Perfect! My only regret is I wish I tried it sooner - this recipe has been in my TO-DO-List for too long!

Btw,can u advise how to add mixed fruits into this cake without it sinking to the bottom? Do we have to wash the mixed fruits in water first b4 soaking in brandy? Then, roll the fruits in flour ( how much ? 2 Tbs flour? Will this be additional flour or from the flour portion in recipe )

I tried yr buttercake recipe this afternoon. In the midst of doing it, encountered some problems:

1)I whisked the butter/sugar instead of creaming. When the 4th egg was dropped into the batter, it started to cuddle,had no choice but to continue adding the 5th/6th eggs into it. Before I fold in the flour, could see layer of water forming at the base of the batter.(IS IT EGGWHITE ?) I just went ahead with the folding of flour into it.

Next nightmare, until yr set temp is abit on the low side 160C... My cake was still watery even though already in oven for 50mins. 1 hr later, I opened the ovendr but the center still wet. Finally I took abt 1 & half hr for the cake to actually fully baked.. the result texture was crumpy and top surface bit crack,brown and hard. Oops! Real nightmare for me baking this cake. I just don't hv luck baking butter cake. Any reasons you can advise me. Thanks.

Hi Catherine, so sorry to hear of your not so pleasant experience with the buttercake.

For me I also have the same problme of my egg mixture curddling when adding the last two eggs. I just add in my flour and mix it and it will be ok. I don't know if the mixing of the sugar and butter timing is a factor for the water forming at the base for you.

Also, if you think the temp is too low, you may up it by 10 to 20 degree and bake it but just watch out for it. Hope you have better results the next time round.

Hi Adeline, take out the same amount of flour from the recipe to be replaced by cocoa powder. That means, if you are using 30g of cocoa powder you take out 30g of flour from the original recipe. Follow all the steps to the part where you add in the flour to the butter and egg mixture. Divide the batter into two portion, add the cocoa powder into one of them. Pour some white batter into your baking pan, alternating with the cocoa batter. Use a skewer or cake tester to make swirl pattern to get the marble effect.

I baked your butter cake on Tuesday night. When we eat it yesterday I find the cake too dense. Wonder if it is due to the low baking temperature cos my cake took 1.5hrs to be fully baked. After 1hr it is still wet inside.

im a baking first timer. i had tried your butter cake recipe. it seemed alright on my second try [im not sure how it should taste/look like anyway].

have a few questions. 1. does it need to be refrigerated for storage? what about for other cakes? 2. also how long can it be kept?3. is there other recipes that uses evaporated milk? coz i have left over and am sick of butter cake already.. =p4. what is the difference between evaporated milk, and evaporated filled milk?5. may i ask, which are the easier cakes which i can try on my next attempt?

hi, I am using a convectioanl microwave oven. Is there any problem with that. There is a few things i dont understand. Does sifted flour important? What is the meaning of "fold in sifted flour". I mix up all ingridents and mix it in food blender. I don't use mixer. Is that ok? But my cake didn't trun up well. It's doesn't rise at the middle. I dotn know what is the porblem. Can I just use normal white sugar?Pls reply me. I am just started baking and there is a lot of things i dont understand.

I loved the texture and taste of your buttercake, it is the right kind of cake which I liked. But there one question I would like to ask you for help, as my cake is cooked I noticed that the bottom actually browned and the sides became hardened, is that because of uneven temperature in my old national oven? How will I know?

I will try that the next time I make it, possibly this weekend, let you know afterwards.By the way, your recipe portions and measurements are perfect for a small family like us, ( Three in the house), thank you. Have been searching for quite a while for something perfect for the past 2 months until I found your site, Now I think I cannot stop checking your site.

Hi,I am thinking of baking a big butter cake.If I make 3-4X the recipe given,how much baking time is required?Any advice as it would be such a waste if I increase the recipe and it doesn't turn out right!

I have tried this out last weekend. I replaced self-raising flour with superfine flour + 1tbs baking powder. The cake taste not bad, but the texture seems rough and dry. Is the flour replacement the main cause of this failure?Awaiting for your advice.

It me again. I tried baked the ckae again ytd nite and i give to my colleagues they all love its too:) Thank you for sharing the receipe. But i stil have the same problem w cake top cracked. how to avoid the crack?

Thanks so much for your butter cake recipe. I baked it for my hubby's birthday party. It was so delicious. I linked your recipe on my website http://everybodyeatswell.blogspot.com/2010/05/cooking-for-20-people-i-made-it.html, if you don't mind. :)